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Creamy & Zesty Mexican Street Corn Soup (Elote Inspired)

A close-up of creamy Mexican street corn soup topped with cotija cheese, fresh cilantro, and black pepper.
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Make this rich, creamy soup that captures the bold, zesty flavors of Mexican street corn (Elote). This recipe is quick enough for a weeknight dinner and delivers comforting, authentic taste.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups frozen or canned corn kernels, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • Optional: 1 cup cooked, shredded chicken

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth and add the corn kernels and diced tomatoes with green chilies. If using, add the shredded chicken now. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  5. Stir in the heavy cream and shredded Monterey Jack cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
  6. Remove the pot from the heat. Stir in the Cotija cheese and fresh lime juice. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving with extra crumbled Cotija cheese, fresh cilantro, and lime wedges. Serve immediately with tortilla strips for crunch.

Notes

  • For a thicker soup, remove about 1 cup of the soup mixture before adding the cream, blend it until smooth, and stir it back into the pot.
  • If you prefer a smoky heat, substitute regular chili powder with chipotle chili powder.
  • You can prepare the soup base ahead of time and store it in the refrigerator for up to 3 days. Reheat gently and stir in the cream and cheeses just before serving.

Nutrition

Find it online: https://tastethisplate.com/mexican-street-corn-soup-recipe/